Polenta Pancakes
Comfort
Special
Sweet
Ingredients
- 3 ripe but firm tomatoes
- 4 spring onions
- 1 avocado
- 1 tablespoon finely chopped parsley
- 50 ml freshly squeezed lemon juice
- 1/4 allspice berry (optional)
- 3 tablespoons corn oil
- Salt and ground pepper
- For the mixture:
- 2 eggs
- 300 ml milk
- 30 g melted butter
- 70 g flour
- 50 g finely ground polenta
- 1/2 teaspoon ground sweet paprika
- 1/4 teaspoon finely ground salt
- Oil for greasing the pan
Instructions
Difficulty ⭐⭐
Why this recipe existsThis recipe is for those who can't live without pancakes.
In a bowl, mix the polenta, flour, and ground allspice, then proceed as usual to make the pancake batter.
Refrigerate for 1 hour.
In a medium-sized nonstick skillet greased with oil, cook 8 thin pancakes.
Stack them one on top of the other on a plate as you go and let them cool.
Peel the spring onions, leaving a bit of the green stem, and slice them very thinly. Cut the tomatoes in half, remove the seeds, and dice them.
In a small salad bowl, thin the pimento puree with lemon juice, then mix in the oil, salt and pepper.
Cut the avocado into quarters, remove the skin and pit, and dice it.
Immediately add the avocado to the dressing, along with the tomatoes, spring onions, and parsley, and mix well.
Arrange the pancakes on plates, place a few spoonfuls of the salad on each one, and fold them in half.
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